The European Qualifications Framework (EQF) is a translation tool that helps communication and comparison between qualifications systems in Europe. Its eight common European reference levels are described in terms of learning outcomes: knowledge, skills and competences. This allows any national qualifications systems, national qualifications frameworks (NQFs) and qualifications in Europe to relate to the EQF levels. Learners, graduates, providers and employers can use these levels to understand and compare qualifications awarded in different countries and by different education and training systems.

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Qualifications that are part of national qualifications framework are listed on this page. You can scroll down to find all information. Filter by Subject Field, EQF level and Location and you will find more detailed information on qualifications, and a link to the national database. The qualifications are part of national qualifications frameworks that have formally referenced to the EQF

Graduates of the Oenology and Beverage Technology Department of the School of Agricultural Technology, based on their specialized scientific and technological knowledge, are active independently or in collaboration with other scientists in the study, research and application of technology and biotechnology in modern and specific fields of oenology and beverage technology and the process of preservation, processing and quality control, the establishment of workshops, the utilization of by-products and the biological treatment of waste and other activities. Upon completion of their studies, graduates of the Department acquire the necessary scientific and technological knowledge, abilities and skills to operate as Oenologists and Beverage Technologists, particularly in the following areas:Production, processing, quality assurance, quality and fitness certification and quality control of wine products, beverages and water.Packaging, storage, preservation, distribution and marketing of wines, beverages and water.Organization of wine businesses, and brewery and distillery businesses.Establishment and operation of wine and spirits tasting workshops, of beverage analysis laboratories and test laboratories for wine waste and water.Design and implementation of research and development programs, and preparation of feasibility studies in the fields of oenology, beverage technology and water.Technical support of issues related to environmental and legal obligations of wine and beverage businesses at national and internation ...

Knows, understands, and can apply the principles, methods and techniques in one of the following cognitive fields: Systems for Quality Management and Food Safety - Nutrition, Public Health and Policies - Food Processing and Preservation - Food bioprocesses & Biorefineries. ...

Scientific training and specialisation of scientists in Viticulture and Oenology, for the production of viticulture products, vinification, and the production of distillates of vine origin. Purpose: a) The advancement of scientific knowledge on Viticulture and Oenology, b) the advancement of research in Viticulture and Oenology. ...

Knowledge: The learner is taught the principles, methods, techniques, and systems consisting the background of the various agronomy cognitive subjects and delves into the specifications and the applications of procedures for the evaluation of natural raw materials used for the production of safe food of verified nutritional value, which meet the nutritional needs of modern man. Skills: Deals with scientific and technological issues in the field of foods and with regard to their nutritional value. Competences: Designs, implements, manages, and undertakes the technical responsibility in issues of science and food technology. ...

The subject of the Programme is the Science of Wine and Beer, with two directions: Wine and Beer. The purpose of the Postgraduate Programme is for the holders of the Postgraduate Diploma to have the necessary modern, suitable, and high-level general and special scientific and technical - financial knowledge, skills, and competences. As a result, they shall be capable, by working autonomously and efficiently, of designing, programming, organizing, coordinating, directing, evaluating, controlling, and developing innovative wine and beer operations, by making use of, developing and pushing forward the relevant research and know-how. ...

Graduates of the Department of Oenology and Beverage Technology of the Faculty of Food Technology and Nutrition of the Technological Education Institutions, based on their specialized scientific and technological knowledge, work independently or in collaboration with other scientists for the study, research and application of technology and biotechnology on modern and specific fields of oenology and beverages technology and on the process of preservation, processing and quality control, on the establishment of workshops, the utilization of by-products and the biological treatment of waste and other activities. Upon completion of their studies, graduates of the Department acquire the necessary scientific and technological knowledge, abilities and skills to operate as Oenologists and Beverage Technologists, particularly in the following areas:- Production, processing, quality assurance, quality certification and fitness and quality control of wine products, beverage and water. - Packaging, storage, maintenance, distribution and marketing of wines, beverages and water. - Organisation of wine making, brewery and distillery. businesses. - Establishment and operation of wine and spirits tasting workshops, beverage analysis laboratories and test laboratories for wine waste and water. - Design and implementation of research and development programs, and preparation of feasibility studies in the fields of oenology, beverage technology and water. - Provision of technical support to issues related to the enviro ...

The holder of a Vocational Upper Secondary School degree of this specialty: KNOWLEDGE1. Describes the appropriate processing and preservation practices of the main agricultural products of plant-animal origin (pasteurization, sterilization, cooling, freezing, drying, dehydration, fermentation, canning, irradiation, adding sugar-salt-add-ons) and catches (salting, smoking, canning, drying).2. Participates in quality control of raw materials and auxiliary materials, intermediate and finished products.3. Describes the method of production, the stages, the materials used and the equipment in plant food, meat preparations, milk and its products, fish.4. States the categories and qualities of olive oil.5. Describes how sampling is performed in a vineyard and the vintage year.6. Describes and explains the changes in meat after the slaughter of the animal and the rate of maturation and recognizes the different tissues of the meat and justifies the changes in color.7. Describes the properties of milk8. States the basic hygiene rules for food and beverages applied in processing areas, for maintenance, standardization and storage thereof, and evaluates the hygiene of plant and equipment in a food industry. 9. Understands the action of detergents and disinfectants and proposes their correct application in food processing areas.10. Describes the specifications, materials and types of packing of food for consumption and proposes measures to prevent the physical and chemical food hazards.SKILLS1. Applies the appropriate proce ...